Thomas Keller's Perfect Poached Egg: Bon Appétit
Start with a fresh egg. As an egg ages, the white deteriorates, which is why some poached eggs go floppy, surrounded by jellyfish-like tendrils of whites. At Per Se they put the raw egg in vinegar before cooking, which tightens the white so it's less likely to spread out. Instead of dropping the egg into simmering water, they stir the boiling liquid until it forms a whirlpool. The egg is placed in the vortex, creating the compact shape you see at restaurants that can be hard to achieve at home. Then they simmer it for exactly two minutes. That's the magic number to yield a cooked-through yet tender white and a thickened but runny yolk. You want "a lava-like flow of the yolk," says Kaimeh. And lots of buttered toast to go with it.
I just watched that gif 10 times.
It looks SO perfectly delicious!